My love for Italian food is always developing, I came across this recipe online and its one of my favourites now! The use of capers and anchovies give the tomato sauce a beautiful depth in flavour. It can be rustled up in no time, and is a sure crowd pleaser!
Ingredients: serves 4
400g dried spaghetti
4 cloves peeled garlic
4 tspn of capers
3 ripe tomatoes
Handful of Kalamata olives
2 tin of anchovies in olive oil (small tins)
¼ bunch flat leaf parsley
1 tspn chill flakes
1 tspn dried oregano
1 can of plum tomatoes
Parmesan (for garnish)
Fresh basil (for garnish)
Maldon see salt (only a pinch)
Cracked pepper
Olive oil
Method:
Boil up a pot of salted water, add spaghetti, once cooked chill under cold water and set aside. Next heat up a few good glugs of olive oil, add the thinly sliced garlic until slightly golden, add the chopped anchovies and cook for a minute until fragrant, now add the fresh chopped tomatoes, capers, chilli flakes and oregano, cook for a further 2-3 minutes and add the tinned plum tomatoes. Add half the amount of the Kalamata olives, chopped parsley and add to the sauce. Check for seasoning, it may only require a pinch of sea salt, but a good mount of cracked pepper. Once you are happy with the sauce, add the chilled spaghetti to the sauce, this should only take a couple of minutes, but do a taste check first. To garnish, the rest of the Kalamata olives, shaved parmesan and some picked basil. Enjoy!
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